Ingredients

cooking spray

400 g chicken breast, sliced

1 bulb fennel, finely sliced

6 cups gluten-free chicken stock

2 cups arborio rice

¼ cup pine nuts

2 cups baby spinach leaves

½ cup sheep’s pecorino cheese, grated

¼ cup chopped parsley

salt and freshly ground black pepper, to taste

Method

Spray a non-stick frypan with cooking spray and saute sliced chicken, fennel and pine nuts until golden brown. Set aside.

In a large saucepan, bring the chicken stock to the boil. Add the rice and cook uncovered over medium to low heat, stirring When almost all of the liquid is absorbed, add the chicken, fennel, pine nuts and spinach. Stir through to combine well. Continue cooking until all the liquid is absorbed and the spinach has wilted. Stir through the cheese and parsley. Season with salt and pepper and serve immediately.

RECIPE NOTES

Diabetic Friendly: Garnish with a light sprinkle of extra pinenuts

Lacto-ovo Vegetarian: Omit chicken and ensure 120g of pinenuts in total for recipe, consider additional cup of spinach

You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure. Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.